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BLOG EVENT: COLORADO CAKE

BLOG EVENT: COLORADO CAKE

Inspiration for this cake is not revealed here (there must be some secrets), but it contains a lot – it wasn’t for me! Of course, I tried anyway 😉

If you feel like it and feel inspired, you can join us now Baking flag (or cook). I’m not so fond of food coloring, but of course anything is possible! Post your contributions by June 17 below this post as a comment; then I’ll summarize all the presentations in June and present them here. Archival articles are fine, if you don’t have a blog, just post a link to the photo.

I am happy for everyone who participates!

The Colorado Cake not only looks good but tastes good too, really fruity! Remember to put frozen fruits in the refrigerator the night before so they can thaw.

However, I still have to work a bit on the implementation of the flag, I think …

Copyright: Wikipedia

ingredients

Basic recipe for cookie dough:

3 eggs

80 g of wheat flour

20 g of corn or cornstarch

1 pinch of baking powder

80g sugar

1 packet of vanilla sugar

It’s best to preheat the oven to 200 ° C right now. Cover a removable pan with parchment paper and grease the rim. Separate the eggs and beat the whites until firm. Then in a second bowl beat the egg yolks, sugar and vanilla sugar until foamy. Mix and incorporate the flour, cornstarch, and baking powder, then add the egg whites and fold. Pour the mixture into the removable pan, smooth it out and bake on the middle rack for about 10-15 minutes. The cake is ready when the toothpick test is successful (put a wooden stick on it, no dough should stick to it!)

Continue with the Decor:

Defrost frozen fruits!

approx. 100 g frozen blueberries

approx. 60 g frozen raspberries

Mango (fresh or canned)

150 ml of cream

Cream stabilizer approx. 5 tablespoons caster sugar

It is best to turn the cake over, it is more even at the bottom. Sprinkle with a little cream hardener, it won’t get soggy so fast.

Using the cream stabilizer and 3 tablespoons of powdered sugar, beat the cream until stiff and divide into two portions. Crush the thawed blueberries in a blender with 2 tablespoons of powdered sugar and add half of the cream. Mix well until you get a nice blue color. Chop a piece of mango.

Pour the white cream into a pipe nozzle and make strips on the base of the sponge cake (see photo). Then pour in the blue cream and decorate the empty areas with stripes. If necessary, reshape something with a toothpick. Arrange the raspberries in two rows in a circle in the center of the cake and distribute the mango pieces in the center.

The Pastel Colorado is ready!